Quick mushroom noodle soup

• sesame oil↗1 tsp tsp
• mixed mushrooms g
• garlic clove↗1

  sliced

• pinch of chilli flakes
• fresh vegetable or chicken stock400ml ml

  or ½ stock cube

• ready-to-eat udon noodles g
• pak choi↗½
• large splash of soy sauce
• squeeze of lime juice
• crispy chilli1 tsp tsp

  in oil

Step-by-step instructions

1. 1

   Heat the sesame oil in a large, deep saucepan over a medium heat and fry the mushrooms for 3-4 mins until evenly coloured. Add the garlic and chilli flakes, and cook for another minute.

2. 2

   Add the stock (or crumble in the stock cube and add 400ml water), and bring to the boil. Tip in the noodles and pak choi, reduce the heat and simmer for 3-4 mins until the noodles are warmed through. Ladle the soup into a bowl and season with a splash of soy sauce, squeeze of lime juice and the crispy chilli in oil. Serve straightaway.